Wholewheat Sourdough is a bread with a long SourdoughBaker history, and very many incarnations. Of course, the first sourdough bread ever was quite possibly a wholegrain variety also, being a happy accident as a result of some wholegrain gruel being left to ferment on a hot rock in the sun many thousands of years ago - but that's a whole other story!

In my quest to make really digestible bread, I began at wholewheat a quarter of a century ago. Over time, I complicated things a bit, adding stuff for colour and taste like honey and malt. These days, I have gone back to good grain, water and salt - and no longer add anything else. The flavour from a long slow fermentation is quite unique, and speaks of the grain it comes from. Simple. I source good wholewheat flour from near Dubbo in NSW - not too far from where I bake - which is hammer milled. It's a lovely flour, with all the nutrition locked in.

Wholewheat Sourdough is about 750 grams in weight, and has a caramel coloured crust. It's really delicious with marmalade, or as a hearty accompaniment to your home made pumpkin soup. The flavour is honest and quite pronounced, as a result of over 72 hours of fermentation.